This fun recipe was featured on River City Live! Check it out HERE!
JACK-O-LANTERN STUFFED PEPPERS
orange bell peppers- make sure to get ones with 4 points on bottom so they will stand up
1 rotisserie chicken
1 can black beans
1 can corn
1 can diced tomatos with green chilies
1 teaspoon minced garlic
1 packet of taco seasoning
1 teaspoon garlic salt
1 teaspoon pepper
shredded cheese – Mexican blend
First I stripped the chicken, I removed all the chicken I possibly could off the bones.
Next combine chicken, pepper, garlic salt, taco packet, tomatos, black beans & corn in a pot on stove. Since the chicken is already cooked, just mix the pot on medium heat to let everything mix together.
While chicken mix is heating, start on your peppers, first remove the tops of your peppers and clean out peppers, once cleaned, cut your faces on peppers, once faces are cut, start some boiling water on the stove and boil your peppers & tops until the peppers are tender, still want them to be strong enough to stand though! Remove peppers once tender and start stuffing with your chicken mix, pack full, place in a casserole dish standing up and sprinkle the tops with your shredded cheese.
bake at 350 degrees for melty cheese!
Note- you can make the chicken mix in the crock pot if you want, I just started late and didn’t have much time so I opted for the already cooked rotisserie chicken!
Wanna know how to make the Mexican Chicken in the crock pot? go here: